Nutrition & Foodservice Edge Magazine - March/April 2023 - 5

FOOD SAFETY TIPS
TOP
COMPILED BY JOEY ROST, CDM, CFPP
1. Love the Glove: Wearing gloves is the best way to reduce
the spread of a foodborne illness. Change gloves when
you change tasks to prevent cross-contamination.
2. Practice FIFO = First In, First Out: Always check the
dates on your food products. Store the older foods in
front or on top, so they are used before the newer items.
This helps ensure food in your cold or dry storage is
fresh, and also prevents waste from expired foods.
3. Keep Your Hands Fresh and Clean: Germs can be easily
transferred to your hands and then to the food you're
preparing. This accounts for 89 percent of all foodborne
illness outbreaks. Follow proper handwashing
procedures.
4. Put a Label on It: Anything that gets opened or stored
must contain a label that clearly identifies the contents
and when it was prepared, and when it should be
discarded.
5. Give Your Vegetables and Fruits a Bath: Produce can
be contaminated in various ways before or after it
arrives in your kitchen. Properly washing and drying
produce is the best way to prevent the spread of bacteria.
Remember to wash your hands before handling
produce too.
6. Train Your Staff: Your staff is your greatest asset when
it comes to food safety and sanitation. Employees need
to be knowledgeable on effective cleaning and food
protection practices.
7. Use Temperature Control: Make sure to use proper
cooking and storage temperatures. Hot and cold
temperature control is key to preventing or destroying
hazardous pathogens.
8. Keep Foods Out of the Danger Zone: Per the Food and
Drug Administration (FDA), the temperature danger
zone is between 41˚F and 135˚F. If food reaches the
danger zone, immediately reheat to 165˚F or rapidly cool
to save the food. This is a good reason to check temps at
least every two hours. Remember the phrase, " When in
doubt, throw it out. "
9. Follow Recipes: Always follow the recipe so that
it is consistent each time you make it. Know what
ingredients are in the recipe to address allergens and
cross-contamination. Check products often to ensure
ingredients haven't changed and won't put your clients
with food allergies in jeopardy.
10. Speak Up for Safety: Always speak up for food safety
and cross-check everything. Share safety stories at
team huddles and meetings every day and learn from
them.
Find previous Top 10 lists at www.ANFPonline.org/top10
NUTRITION & FOODSERVICE EDGE | MARCH-APRIL 2023 5

http://www.ANFPonline.org/top10

Nutrition & Foodservice Edge Magazine - March/April 2023

Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - March/April 2023

Top 10 Food Safety Tips
My Recipe for Success
Food Code Updates You Need to Know
Tales of Food Safety Blunders
How to Do More With Less and Reduce Food Waste
2023 ACE Preview
A Recipe for Success! Creating a Food Safety Culture
Cooperation or Collaboration: Leveraging Your Leadership Style to Build a Winning Team
How to Be an Effective Leader
Technology Trends Impacting Food Safety
Foundation Focus
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2023 - Cover1
Nutrition & Foodservice Edge Magazine - March/April 2023 - Cover2
Nutrition & Foodservice Edge Magazine - March/April 2023 - 1
Nutrition & Foodservice Edge Magazine - March/April 2023 - 2
Nutrition & Foodservice Edge Magazine - March/April 2023 - 3
Nutrition & Foodservice Edge Magazine - March/April 2023 - 4
Nutrition & Foodservice Edge Magazine - March/April 2023 - Top 10 Food Safety Tips
Nutrition & Foodservice Edge Magazine - March/April 2023 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - March/April 2023 - 7
Nutrition & Foodservice Edge Magazine - March/April 2023 - Food Code Updates You Need to Know
Nutrition & Foodservice Edge Magazine - March/April 2023 - 9
Nutrition & Foodservice Edge Magazine - March/April 2023 - 10
Nutrition & Foodservice Edge Magazine - March/April 2023 - 11
Nutrition & Foodservice Edge Magazine - March/April 2023 - 12
Nutrition & Foodservice Edge Magazine - March/April 2023 - 13
Nutrition & Foodservice Edge Magazine - March/April 2023 - Tales of Food Safety Blunders
Nutrition & Foodservice Edge Magazine - March/April 2023 - 15
Nutrition & Foodservice Edge Magazine - March/April 2023 - 16
Nutrition & Foodservice Edge Magazine - March/April 2023 - 17
Nutrition & Foodservice Edge Magazine - March/April 2023 - 18
Nutrition & Foodservice Edge Magazine - March/April 2023 - 19
Nutrition & Foodservice Edge Magazine - March/April 2023 - 20
Nutrition & Foodservice Edge Magazine - March/April 2023 - How to Do More With Less and Reduce Food Waste
Nutrition & Foodservice Edge Magazine - March/April 2023 - 22
Nutrition & Foodservice Edge Magazine - March/April 2023 - 23
Nutrition & Foodservice Edge Magazine - March/April 2023 - 2023 ACE Preview
Nutrition & Foodservice Edge Magazine - March/April 2023 - 25
Nutrition & Foodservice Edge Magazine - March/April 2023 - A Recipe for Success! Creating a Food Safety Culture
Nutrition & Foodservice Edge Magazine - March/April 2023 - 27
Nutrition & Foodservice Edge Magazine - March/April 2023 - 28
Nutrition & Foodservice Edge Magazine - March/April 2023 - 29
Nutrition & Foodservice Edge Magazine - March/April 2023 - 30
Nutrition & Foodservice Edge Magazine - March/April 2023 - Cooperation or Collaboration: Leveraging Your Leadership Style to Build a Winning Team
Nutrition & Foodservice Edge Magazine - March/April 2023 - 32
Nutrition & Foodservice Edge Magazine - March/April 2023 - 33
Nutrition & Foodservice Edge Magazine - March/April 2023 - How to Be an Effective Leader
Nutrition & Foodservice Edge Magazine - March/April 2023 - 35
Nutrition & Foodservice Edge Magazine - March/April 2023 - 36
Nutrition & Foodservice Edge Magazine - March/April 2023 - Technology Trends Impacting Food Safety
Nutrition & Foodservice Edge Magazine - March/April 2023 - 38
Nutrition & Foodservice Edge Magazine - March/April 2023 - 39
Nutrition & Foodservice Edge Magazine - March/April 2023 - 40
Nutrition & Foodservice Edge Magazine - March/April 2023 - 41
Nutrition & Foodservice Edge Magazine - March/April 2023 - 42
Nutrition & Foodservice Edge Magazine - March/April 2023 - Foundation Focus
Nutrition & Foodservice Edge Magazine - March/April 2023 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - March/April 2023 - 45
Nutrition & Foodservice Edge Magazine - March/April 2023 - 46
Nutrition & Foodservice Edge Magazine - March/April 2023 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - March/April 2023 - 48
Nutrition & Foodservice Edge Magazine - March/April 2023 - Cover3
Nutrition & Foodservice Edge Magazine - March/April 2023 - Cover4
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